In collaboration with selected restaurants in London, we would like to offer you the special sake experience that pairs with a seafood menu picked by the collaborating restaurants, for 4 weeks only.
Sake is a versatile companion to various seafood dishes, offering you the new dining experience in the comfort of your own home.

Selection of Sake

Locations of the Sake Breweries

About Sake

Why are SEAFOOD & SAKE such a good match?

Amino acids contained in Japanese sake are the constituents of the UMAMI taste, and there are five times as many in sake as there are in regular wine. When inosinic acid, found in seafood, is combined with glutamic acid, among the many amino acids found in sake, there is synergistic effect and the flavour harmony reaches its apex. Additionally, iron and sulfurous acids are two factors responsible for the generation of fishy smell in seafood. Fortunately, the unique production process of sake reduces the quantity of iron in the water to almost zero and, with no sulfurous acid contained either, sake has the effect of suppressing the fishy smell of seafood.

Polishing also adds to flavour

Often on Sake labels you will see numbers like 50% or 60%. This is not the alcohol content, but rather the ‘polishing ratio’, or the degree to which the rice is polished prior to brewing. For example, a ratio of 60% means that 40% of the rice has been polished away. Polishing involves removing the external husk, which would otherwise make the Sake more bitter - it’s all about enabling the micro-organisms to reach deep within the grain to release more umami and create a better koji (rice malt). Furthermore, just as Daiginjo uses a rice polishing ratio of under 50% and Ginjo under 60%, the same brand may have different names or flavours of Sake in accordance with the rice polishing ratio. A reduction of a mere 10% more than doubles the required polishing time, but more polishing means a lighter and cleaner favour.

Sake is not as strong as you think!

When the Sake is complete it has an alcohol content of approximately 20%, and at this point water is added to adjust this figure. This is a vital step in ensuring the ultimate flavour, and the final percentage is decided by the brewer according to purpose. Generally, Sake has an alcohol content of around 15 to 16%, only a few percent higher than the 12 to 14% of wine, making it good for partnering up with a wide range of flavourful dishes, such as seafood, meats and cheeses.

Contact

The Japan Food Product Overseas Promotion Center
Email:foodandsake@claritas-marketing.com